Characterization Chitosan-Based Edible Films Food is a B.Tech project topic for Food Technology. It gives students a clear starting point for research, implementation planning, and documentation.
Characterization Chitosan-Based Edible Films Food Project Details
| Abstract |
This project reports an experimental study on making, improving, and testing chitosan‑based edible films for sustainable food packaging. Using a systematic formulation matrix, we tested nine different mixes of chitosan (1.50 %, 2.0 %, and 2.5 %) and glycerol plasticizer (0.5 %, 0.75 %, and 1.0 %). We measured a range of physical, mechanical, and barrier properties of the resulting biopolymer films, including: – moisture content – water solubility – film thickness – density – grams per square meter (GSM) – optical transmittance – color values – water vapor transmission rate (WVTR) – tensile strength – percentage elongation Analysis of variance (ANOVA) was used to find significant differences among the
formulations, with a 5 % significance level. The results show that raising the chitosan level makes the films thicker, heavier (higher GSM), denser, and more water‑soluble, while lowering their moisture content. Increasing glycerol makes the films more flexible and retains more moisture, but it also changes their barrier performance. The work gives engineering students a clear guide and hands‑on support for producing, testing, and fine‑tuning biodegradable packaging, offering a practical path toward replacing conventional synthetic plastics in food preservation.
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| Reference Paper |
Characterization of Chitosan-Based Edible Films for Food Packaging Applications |
| Domain |
Food Technology |
| Sub-Domain |
Packaging Technology |
| PDF Download |
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